Make halva using chana daal (split baby chickpeas). Infused with saffron, cloves and cardamom flavours and scattered with nuts, it’s a moreish sweet treat
Serve our fennel and rocket salad as a side – raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down
Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes
Try a twist on bara brith – the classic Welsh teacake – made with chocolate, orange and ginger. It’s perfect for celebrating St David’s Day
Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication
Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives
Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens
Enjoy roasted squash wedges served with orzo and a roasted garlic, lemon and feta sauce. Packed with flavour, it’s a great veggie dinner for two
Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs
Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread
Serve these honey and almond cakes warm for dessert, or just as a teatime treat. Dust with icing sugar and enjoy with our hot chocolate espresso sauce
